Tag Archives: Canada

Bees & Cheer

Cheese N Beer - Belgian Beer

I recently had the pleasure of attending the “Beer School for Cheese Fans – Best of Belgium”, with brewmaster Sam Corbeil. This tasting event took place at the Leslieville Cheese Market West Market (541 Queen St. West, Toronto).

I’ve been a bit of a cheese dork for a while now, very slowly trying new fun cheeses and resisting the urge to become a total cheese “snob”. It’s only been the last few years that I’ve even been open to drinking beer, however.

J has always enjoyed trying new beers, and back in 2007 we were in Boston when he had me try a locally brewed, unfiltered wheat beer with fennel and cardamom. My opinion took such a sharp change in direction that we spent the rest of our trip trying new beers… and enjoying them! Since then, I’ve been trying to figure out what kinds of beers I like (and almost more importantly, which ones I don’t like).

Beer and cheese are now two of my favourite things. So it makes sense that someone would see “Beer School for Cheese Fans” and instantly think of me 🙂 Yes, this tour of deliciousness was a gift from a good friend (thanks!).

Cheese N Beer - Blue Haze

Blue Haze, a smoked blue cheese

Tonight’s tour paired 5 Belgian style beers with 5 different cheeses. The beers were all very different, and very tasty. I think that I had only had the Mill St. Wit before. Sam, who was doing the presentation, said something that I hadn’t thought of before – beer naturally pairs with cheese, because their flavours are more similar. I thought about this, and realized there’s at least some truth to it. It always seems like you choose foods that compete (favourably) with some flavours in wine, whereas there really isn’t that battle with beer. We ended up buying some crazy smoky blue cheese, and some cave-aged gruyere. We tried to buy some of the salty sheep’s milk cheese, but it was sold out by the time we made up our minds.

  • Mill St. Belgian Wit / Mouton Rouge (a salty sheep’s milk cheese)
  • Duvel / Morbier (creamy cheese with an ash vein)
  • Chimay “White Cap” Triple / cave aged Gruyere
  • Goulden Carlous “Classic” / Sauvagine, a creamy soft cheese,  on sausage
  • Trois Pistoles  / Blue Haze, a smokey blue cheese,  on rye crackers

In the end, I have to say that the Blue Haze was a great choice. A little bit of blue plus a little bit of smoke make a really good pair – and it tastes AMAZING on fresh Ciabatta bread (thanks, J-dog!).

Gimme Soma Chocolate!

In this installment of ‘Market Mayhem’, I visit the home of chocolate lovers to enjoy the ‘elixir of the Gods’.

Yes, my friends, I went to Soma Chocolatemaker, my very favourite chocolate shop in Toronto. While there, I enjoyed some some Mayan hot chocolate, some truffles (Douglas Fir, Olive Oil and Balsamic Vinegar) and went home with a parting gift, to be enjoyed later.

Soma

Perusing chocolate, watching the machines in the Chocolate Lab (tee-hee).

Beware of the spooky faces I make in the video. Not sure what’s going on here, but I get all squinty and weird when in front of a camera. I need to practise in front of a mirror or something.

Can’t see the embedded video? Click here!

No, I didn’t buy the $75 chocolate bar… but I didn’t buy the smallest one, either. Yes, we did end up buying a Douglas Fir truffle, and yes it does kinda taste like trees… but in a good way. I know that trees, olive oil, hot chilis and balsamic vinegar all sound like bizarre ingredients for chocolate, but they are amazing and should be tried at least once. These are the ones I reach for the most – when I’m spending that much on a truffle, I don’t want to play it safe.

Go! Find your local chocolate maker! Indulge!

Market Mayhem: A Trip To St. Lawrence Market (Part 1)

St. LawrenceMkt Steph

This past weekend, we took a trip to one of our favourite markets – St. Lawrence Market, in Toronto. We had a chance to pick up some of our “usual fare”, and took some pics while we were at it. Future posts will detail some of the specific finds there, such as Kozlik’s mustard and the fantastic selection of seafood. For now, we’d like to bring you a quick zip through the market, on a cold, cold Saturday.

We came home with armloads of greatness…

Enjoy!